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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
08/12/2022 |
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Data da última atualização: |
17/12/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
COSTA, A. M. M.; GASPAR, B. R. A.; CALADO, V.; TONON, R. V.; TORRES, A. G. |
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Afiliação: |
ANDRE MESQUITA MAGALHAES COSTA, UFRJ; BRUNA RACHEL ANTUNES GASPAR, UFRJ; VERONICA CALADO, UFRJ; RENATA VALERIANO TONON, CTAA; ALEXANDRE GUEDES TORRES, UFRJ. |
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Título: |
Microencapsulation of pomegranate (Punica granatum L.) seed oil by complex coacervation: Stability and application in an instant caffe latte beverage. |
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Ano de publicação: |
2022 |
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Fonte/Imprenta: |
Food Chemistry, v. 381, 132199, 2022. |
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DOI: |
https://doi.org/10.1016/j.foodchem.2022.132199 |
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Idioma: |
Inglês |
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Conteúdo: |
Pomegranate seed oil (PSO) is rich in highly oxidizable bioactive conjugated linolenic acids (cLnA), limiting food applications. This study aimed to investigate the oxidative stability (room temperature for 90 days; 60 °C, for 10 days, vacuum-sealed or not), physical and morphological properties of PSO microparticles produced by complex coacervation (CC). An instant caffè latte beverage was formulated with PSO microparticles (30%) as a proof-of-application vehicle for the microparticles and physical properties were evaluated. CC was compared with spray drying. Although non-coacervated microparticles showed superior oxidative stability, coacervated microparticles were overall stable for 60 days and cLnA retention reduced 42% after γ-tocopherol exhaustion. Coacervated microparticles’ structure was collapsed after 90 days. Storage under vacuum increased the oxidative stability at 60 °C. Microparticles showed high solubility and thermal stability, addition to the product promoted negligible changes in physical properties. This study brings new insights regarding cLnA stability and PSO application in food. |
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Palavras-Chave: |
Conjugated linolenic acid isomers; Volatile compounds SPME-GC MS. |
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Thesaurus Nal: |
Conjugated linoleic acid; Gum arabic; Tocopherols; Volatile compounds; Whey protein. |
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Categoria do assunto: |
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Marc: |
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
